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Park J.G.,Gyeongnam National University of Science and Technology | Lee D.-H.,Sempio Foods Company | Moon Y.S.,Gyeongnam National University of Science and Technology | Kim K.-H.,Purdue University
Biochemical and Biophysical Research Communications | Year: 2014

Reversine has been reported to reverse differentiation of lineage-committed cells to mesenchymal stem cells (MSCs), which then enables them to be differentiated into other various lineages. Both adipocytes and osteoblasts are known to originate from common MSCs, and the balance between adipogenesis and osteogenesis in MSCs is reported to modulate the progression of various human diseases, such as obesity and osteoporosis. However, the role of reversine in modulating the adipogenic potential of lineage-committed preadipocytes and their plasticity to osteogenesis is unclear. Here we report that reversine has an anti-adipogenic function in 3T3-L1 preadipocytes in vitro and alters cell morphology and viability. The transforming growth factor-β (TGF-β) pathway appears to be required for the anti-adipogenic effect of reversine, due to reversine-induced expression of genes involved in TGF-β pathway and reversal of reversine-inhibited adipogenesis by inhibition of TGF-β pathway. We show that treatment with reversine transformed 3T3-L1 preadipocytes into MSC-like cells, as evidenced by the expression of MSCs marker genes. This, in turn, allowed differentiation of lineage-committed 3T3-L1 preadipocytes to osteoblasts under the osteogenic condition in vitro. Collectively, these findings reveal a new function of reversine in reversing lineage-committed preadipocytes to osteogenesis in vitro, and provide new insights into adipose tissue-based regeneration of osteoblasts. © 2014 Elsevier Inc. All rights reserved.


PubMed | Chungbuk National University and Sempio Foods Company
Type: Journal Article | Journal: Journal of microbiology (Seoul, Korea) | Year: 2017

-Glutamyltranspeptidase (GGT) catalyzes the cleavage of -glutamyl compounds and the transfer of -glutamyl moiety to water or to amino acid/peptide acceptors. GGT can be utilized for the generation of -glutamyl peptides or glutamic acid, which are used as food taste enhancers. In the present study, Bacillus amyloliquefaciens SMB469 with high GGT activity was isolated from Doenjang, a traditional fermented soy food of Korea. The gene encoding GGT from B. amyloliquefaciens SMB469 (BaGGT469) was cloned from the isolate, and heterologously expressed in E. coli and B. subtilis. For comparison, three additional GGT genes were cloned from B. subtilis 168, B. licheniformis DSM 13, and B. amyloliquefaciens FZB42. The BaGGT469 protein was composed of 591 amino acids. The final protein comprises two separate polypeptide chains of 45.7 and 19.7 kDa, generated via autocatalytic cleavage. The specific activity of BaGGT469 was determined to be 17.8 U/mg with -L-glutamyl-p-nitroanilide as the substrate and diglycine as the acceptor. GGTs from B. amyloliquefaciens showed 1.4- and 1.7-fold higher transpeptidase activities than those from B. subtilis and B. licheniformis, respectively. Especially, recombinant B. subtilis expressing BaGGT469 demonstrated 11- and 23-fold higher GGT activity than recombinant E. coli and the native B. amyloliquefaciens, respectively, did. These results suggest that BaGGT469 can be utilized for the enzymatic production of various -glutamyl compounds.


Kim A.-J.,Sempio Foods Company | Shin J.-K.,Jeonju University
Korean Journal of Food Science and Technology | Year: 2015

Intense pulsed light (IPL), a nonthermal technology, has attracted increasing interest as a food processing technology. However, its efficacy in inactivating microorganisms has not been evaluated thoroughly. In this study, we investigated the influence of IPL treatment on the inactivation of Escherichia coli O157:H7 depending on light intensity, treatment time, and pulse number. Increased light intensity from 500 V to 1,000 V, raised the inactivation rate at room temperature. At 1000 V, the cell numbers were reduced by 7.1 log cycles within 120 s. In addition, increased pulse number or decreased distance between the light source and sample surface also led to an increase in the inactivation rate. IPL exposure caused a significant increase in the absorption at 260 nm of the suspending agent used in our experiments. This indicates that IPL-treated cells were damaged, consequently releasing intracellular materials. The growth of IPL-irradiated cells were delayed by about 5 h. The degree of damage to the cells after IPL treatment was confimed by transmission electron microscopy. ©The Korean Society of Food Science and Technology.


Kim B.,Raspberry | Kim A.-J.,Sempio Foods Company | Shin J.-K.,Jeonju University
Korean Journal of Food Science and Technology | Year: 2013

The purpose of this study was to investigate the inactivation effect of intense pulsed light (IPL) on Micrococcus roseus, an irradiation-resistant bacterium isolated from laver, and the commercial feasibility of this sterilization method on dried laver. The inactivation of M. roseus in cultivated plates increased with increasing light intensity and treatment time. Approximately 6.6 log CFU/mL reduction of the cell viability was achieved with IPL treatment for 3 min at 1,000 V of light intensity, tailing was not shown. In addition, the inactivation rate of M. roseus increased with increasing pulse number at same light intensity and treatment time. The killing efficiency for M. roseus increased with by decreasing the distance between the light source and the sample surface.


Trademark
Sempio Foods Company | Date: 2012-11-02

Soya sauce; Sauces, namely, Food dressings.


Trademark
Sempio Foods Company | Date: 2016-06-07

Frozen beans; Frozen vegetables; Canned or bottled fruits; Canned or bottled vegetables; Vegetable soups; Vegetable juices for cooking; Prepared food composed of bean curds (tofu); Soya milk (milk substitute); Canned beans; Frozen nuts; Croquettes; Chicken; Pre-packaged dinners consisting primarily of meat; Processed egg foodstuffs; Meat soup; Processed meat products; Jerky; Processed dairy products; Olive oil for food; Grape seed oil for food; Sunflower oil for food; Blended oil for food; Prepared snails for human consumption; Fish and shellfish, not live, namely frozen fish, frozen shellfish, fish preserved with salt, shellfish preserved with salt; Seasoned laver (Jaban-gim); Prepared foods composed of fish; Pre-packaged dinners consisting primarily of fish; Prepared foods composed of shellfish; Dried salmon; Seaweed-based snacks. Flour for food; Soup preparations made from cereals, namely, cereal soup; Prepared food composed of cereal; Noodles; Ready-to-eat rice; Noodles; Pasta; Porridge; Yeast for food; Malt for food purposes; Chocolate; Starch syrup for food; Rice cakes; Soya sauce; Fermented hot pepper paste; Soya bean paste (condiment); Hot sauce paste; Seasoned bean paste; Marinade; Prepared food composed of soya bean paste; Fermented hot pepper paste with vinegar; Compound chemical seasoning, namely, monosodium glutamate (MSG); Dressing for salad; Barbecue sauce; Vinegar; Sauces; Ready-made sauces; Condiments in the nature of sauces; Pasta sauce; Salt; Barley tea; Tea; Prepared coffee and coffee-based beverages; Chocolate syrups; Tea-based beverages; Ice; Meat tenderizers for household purposes.


Trademark
Sempio Foods Company | Date: 2016-01-05

Sauces, namely, vegetable pastes, food dressings in the nature of salad dressings; condiments in the nature of sauces; hot chili bean paste; chili sauce; spicy sauces; soy sauce; cooking sauces; preparations for making up sauces, namely sauce mixes; canned sauces.


Trademark
Sempio Foods Company | Date: 2016-01-05

Sauces, namely, food dressings in the nature of salad dressings; condiments in the nature of sauces; soy sauce; cooking sauces.


Trademark
Sempio Foods Company | Date: 2016-06-01

Fruit and vegetable salads; Vegetable stocks and bases; Vegetable soups; Marmalade; Jams; Vegetable concentrates for culinary purposes; Vegetable concentrates used for seasoning; Fruit juices for cooking; Vegetable juice for cooking; Foods prepared from bean curds; Soya milk (milk substitute); Tofu; Tofu skin; Processed egg foodstuffs; Meat stock; Processed dairy products; Olive oil for food; Fish stock; Pre-packaged dinners consisting primarily of fish. Yeast extracts for food; Soy sauce; Fermented hot pepper paste; Soya bean paste; Seasonings; Compound chemical seasoning, namely, monosodium glutamate (MSG); Sauces; Dipping sauces; Mayonnaise; Dressings for salad; Barbecue sauce; Pasta sauce; Hot Sauce; Vinegar; Ketchup (sauce); Ready-made sauces; Meat tenderizers for household purposes.


Trademark
Sempio Foods Company | Date: 2012-11-02

Sauces, namely, Vegetable pastes, Food dressings; Condiments Sauces; Hot chili bean paste; Chilisauce; Spicy sauces; Soybean paste condiment; Soya sauce; Cooking sauces; Preparations for making up into sauces; Canned sauces.

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